Hello, i am the chef of the Trattoria dell'oste, my name in Vincenzo. Here we have a rib of aberdeen angus Born in scotland and put on weight
in spain. This is a "scottona" It's a cow of about 5 years. This is the loin of the aberdeen angus, "scottona", again from scotland. This is "bavarian" meat ,a "Simmental". Born in Germany and put on weight in Spain This is Kobe, from Japan. Thit is a rib of Chianina and this is Rubia gallega, from Galizia(Spain). Those are older cow, until 13 years old. This is chianina This is "Marchigiana" , from Marche( italian region). Again aberdeen angus And this is chianina. An italian race Born and grown in Tuscany We use only the I.G.P (Protected Geographical Indication) meat We only use female cow that were never pregnant, between 18 and 24 months old.( that means "scottona") I'll make some cut's now. Do you have "flags"? Yeah, get them. I'm cleaning the dry aging On the chianina we use at least 25 days of aging go say in the kitchen that I'm cooking some steaks now I cook it that way, so it warms up inside (from the bone in the middle)
